To make the crust: Preheat oven to 325 degrees. Combine the flour and confectioners sugar in a bowl of a stand mixer fitted with paddle ( I used a food processor) and pulse for 5 seconds or beat at low speed until mixed. Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry according to the instructions, but I must have mixed too long because mine came out like dough. Gently press mixture evenly into the bottom of a 9x13 inch pan.

To make the filling: In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the cooled crust.

Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners sugar.

This dessert can be made a day ahead, covered and refrigerated. Bring to room temperature before serving.